Sweet Potatoes with Buttermilk Lime Crema

Mix sour cream and buttermilk 2:1 with the juice of a lime and a teaspoon salt. Refrigerate. Coat sweet potatoes with vegetable oil and generous amounts of salt, and bake until cooked through. Cool thoroughly before slicing and topping with the crema and a dusting of black pepper. These are excellent with grilled meats and vegetables.

One Reply to “Sweet Potatoes with Buttermilk Lime Crema”

  1. Jesse, I just wanted to let you know I have made this twice. I was surprised how good it was. It’s a very nice compliment and balance to the sweetness of the sweet potato. I’m also going to use it as a dressing for iceberg lettuce.

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